12.29.2010

(Fruity) Cocktail Hour

When it comes to cocktails, I tend to like them fruity. (No surprise there!) In fact, the fruitier the better. I rarely drink, so when I do I like to make it an experience that's packed with flavour: a taste-bud dazzling experience. Below are some Martha Stewart cocktail recipes I hope to try. Each one is infused with a fruity element for a delicious kick. I've added them to my little rolodex of cocktail recipes and I hope you'll add them too. (Remember, please drink responsibly!)

POMEGRANATE-CHAMPAGNE PUNCH: Pear nectar and orange liqueur are mixed with pomegranate juice and a bottle of Champagne to create this easy, elegant punch. In place of the Champagne, you may use Prosecco or Cava, or any other variety of sparkling white wine you wish.Click herefor the recipe.

SORBET AND CHAMPAGNE COCKTAIL: The classic Champagne cocktail is updated with sorbet in place of the traditional sugar cube and bitters. Use raspberry, passion fruit, lemon, or whichever sorbet flavor you prefer. Click herefor the recipe.

COGNAC SPARKLERS: The distinctive flavor of Cognac is perfectly complemented by the soft sweetness of sparkling apple cider. A few dashes of bitters in each glass add just the right balance to this cocktail. Click herefor the recipe.

LEMON-DROP CHAMPAGNE PUNCH: Simple syrup infused with lemon zest adds aromatic sweetness to this punch made of vodka, lemon juice, and a bottle of Champagne. Garnish each glass of sparkling punch with a strip of candied lemon peel. Click herefor the recipe.